Capelli D'Angelo With Cream And Fresh Tomatoes(Prep: 10 Minutes, Cook: 20 Minutes, Serves 4) - cooking recipe

Ingredients

1 lb. fresh ripe plum tomatoes, peeled, seeded and chopped
1 Tbsp. torn fresh basil leaves
1/2 c. heavy cream (at room temperature)
salt and pepper
12 oz. fresh or 8 oz. dried capelli d'angelo
2 Tbsp. softened butter
torn basil leaves for garnish

Preparation

In a medium skillet, simmer the tomatoes and basil until soft and juices have cooked out of tomatoes, about 10 minutes.
Add the heavy cream.
Cook, stirring, over low heat until the sauce reduces and thickens slightly, about 10 minutes.
Season to taste with salt and pepper.